The bread is dense, hearty and has a sweet molasses flavor. No yeast and no kneading required. Just mix everything in bowls, and pour the batter into a loaf pan to bake.
Preheat the oven to 350°F. Grease the inside of a loaf pan with vegetable oil and a paper towel.
Toast the rolled oats in a pan over medium-high heat until golden brown, about 3-4 minutes. Keep an eye on them during this process so they don't burn.
Add the toasted rolled oats to a blender or food processor and blend until they form a flour-like consistency.
Add the oat flour, all purpose flour, whole wheat flour, baking powder, baking soda, brown sugar and white cane sugar to a large bowl and whisk together.
Cut the cold butter into small cubes, then add it to the flour mixture. Use your fingers or a pastry cutter to mix the butter with flour until it forms pea-sized crumbs.
In a separate bowl, mix together the buttermilk, molasses, water and egg.
Add the buttermilk molasses (wet ingredients) to the dry flour ingredients and mix everything together.
Pour into the greased loaf pan and spread into an even layer.
Bake for 55-65 minutes, or until edges are golden brown and a toothpick comes out clean when poked through the center. Let cool 10 minutes, then run a butter knife along the edges to help loosen. Gently flip and transfer to a wire rack to cool completely.
Recipe Notes:
Check the bread at 50 minutes by poking it with a toothpick to see if it comes out clean.
The edges might start to darken too fast before the bread is cooked. Cover the top with aluminum foil to slow down the process.
Use a serrated bread knife to cut into slices. Go slowly as this bread can be a bit delicate. Wait until bread is cooled before slicing to help prevent pieces from breaking.
The nutritional information provided is an estimate and is per serving.
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